All posts by Mr Hari Covert

I am a passionate foodie, former chef and also ex hotel & restaurant inspector. I have been immersed in food for over forty years so its been a lifetimes work...

Ding Dong Merrily on High…

Ho Ho Ho… our Christmas 2017 Menu is now all decided and we are open for your bookings.

We felt we should be pretty traditional but at the same time in line with our “Quirky” status adopt some slightly more edgy festive ideas.

This year we will have decked our dining area with assorted festive bling. We will then kick the evenings off with a welcome drink and assorted nibbles.

The first course we will serve will be a classic smoked salmon rillettes – a homemade coarse pate that will be served with a horseradish cream and some classic melba toasts.

Main course will be turkey but this we will be done as a thin breast escalope studded with a fresh sage leaf and then a slice of cured ham served with a delicate sweet sherry sauce and then accompanied by a classic potato gratin and the veritable green beans.(Haricot Vert)

Next we will serve a selection of cheeses with our now infamous porridge oat biscuits and then to round the whole meal off we will make a Christmas Pudding Parfait that we will serve with a red berry compote laced with local Anno Sloe Gin – a perfect boozy and indulgent finish to our celebratory meal. 

So why not join us and book your spaces via the booking form below.

Dates: Friday 15th & Saturday 16th December

Arrival: 7:30pm 

Dinner: 8:00pm – Dinner Served

Suggested Donation: £35 per person.

A £5 Reservation Deposit by credit/debit card will be taken on confirmation of  your booking. We normally call you within 24/48 hours

We then request £30 cash per person on the night (N.B. service not included)

Menu

Festive Welcome Drink & Nibbles

🎅 🎅 🎅 🎅

Smoked Salmon Rillettes, Horseradish Cream, Melba Toasts

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Turkey Escalopes “Saltimbocca”

Green Beans, Potato Gratin Dauphinoise

🎅 🎅 🎅 🎅

Hari’s Selection of Festive Cheeses

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Iced Christmas Pudding Parfait,

Red berry & Anno Sloe Gin Compote

🎅 🎅 🎅 🎅

Coffee or Tea served with Mini Stollen

🎅 🎅 🎅 🎅

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Pot Luck 2…

We had a highly successful event earlier this year when we ran a sell out series of dinners and a lunch where we decided the menu subject to market purchases. The menu was only revealed when diners sat down to eat.

We also set the minimum donation of just £10 per person and suggested diners pay what they thought it was worth.

With Christmas fast approaching and everyone thinking about the festive season and counting their pennies, we have decided to repeat this offer next month.

We hope we can tempt you all to come and try us out.

We have some exciting food ideas and plan to serve a seasonal three course dinner. This time cost will be £5 per course (making it a minimum of £15) with customers able to decide what they feel the meal is worth! – a great way for you to experience what our supper club is all about!

So if you are feeling brave and want to partake of this event then please do complete the booking form below.

Please note this will be very much a “first come first served” on the booking front so do not delay in booking. You can, at that time, let us know if you have any major allergies or dietary requirements as this will help us in the planning of the whole menu when we come to make our purchases.

pot-luck-2So who is up for a bit of “Pot Luck 2” secret dining? If you have never been now is your chance to be surprised!

To reserve your places just complete the form below and we will contact you within 48 hours to secure your booking by taking a credit/debit card payment deposit.

Dates: Friday 17th & Saturday 18th November

Arrival: 7:30pm 

Dinner: 8:00pm – A three course menu will be served

Suggested Donation: A £5 Reservation Deposit per person secures the first course.

We then request a minimum £10 cash per person on the night will ensure you get the other two courses  – we will happily accept more if you think it has all been worth it. (N.B. service not included)

The Butchers Block, Burham – a review…

Well it has been many a year since I have visited this establishment in its previous incarnation as the Toastmasters Inn.

About three months ago it reopened its doors following a major refurbishment and renamed the Butchers Block… a reference to its provenance of being owned by a butchers family.

I have to declare at this point I have a big affection for this place as I spent some of my earlier culinary years at this place and worked alongside the proprietor who was something of a mentor to me and instilled a real passion for cheese if nothing else.

The place has been beautified and decorated in a pleasing way but it is the menu that for me speaks volumes about their aspirations and aims. It is obviously and rightly very meat centric (considering their connections) and features a meat cabinet in the dining areas entrance that displays some really good looking hunks of ageing beef.

The menu highlights for both lunch and dinner are steaks and prime cuts from a T Bone to a Cote de Bouef or Fillet with the classic accompaniments. These all come with a price tag that whilst not eye watering expensive they are not such good value as perhaps lesser known cuts would be. Why not feature a Jacobs Ladder or a bavette. Especially on a lunch menu where a diner wants to eat more quickly as they are time constrained and also price sensitive.

It is a continual debate even in high end restaurants in the big metropolis that you can eat a highly accoladed meal for far better value for lunch than dinner.

The Butchers Block is really missing a trick here and need to rethink the offer. It should be a shop window for what to expect for the more formal dinner service and in particular special occasion diner.

So what did we eat – well we did not fancy a paddle (wooden board) Ploughmans, charcuterie board or fish platter but craved something a little more substantial and the burger whilst tempting had been our menu choice the day before on a visit to Windsor.

So we opted for Fish & Chips a pub classic and then a Steak and Ale Pie – both priced at £12.90 seemed to be the choice of the majority of all the other diners as the Steaks were all prices at double this amount.

A wait of just on one hour from when we had entered the place was our experience before our food arrived. It was not busy and I felt the kitchen was struggling to cope to produce what was pretty basic fare.

Fish & Chips arrived on a wooden board (a modern trend that needs to be discouraged) and was duly sent straight back to be put onto a plate as Mrs HC wanted to eat it off a hot plate!

My Steak & Ale Pie came served in a bowl shaped plate – better than a board but again not my favourite receptacle shape as the cutlery has a tendency to fall into the centre if ever you rest it on the rim! Much was made of the fact the pastry case was short crust and the top was puff pastry and whilst tasty with a well cooked inside filling the gravy boat with extra sauce was much need as it required some extra lubrication, the accompanying  mash and vegetables with it were not so pleasing.

Gritty baby carrots and then sugar snaps were nestled alongside a mash potato that had a stale flavour that was close  to turning.  The pie was I suspect not made in house which for £12.90 was not really good value. I was hungry so ate it and did not fancy an hours wait for a replacement.

Overall I had and expectation that this place would deliver something far better than it did. It could be described as very average and the fact they have access to high quality produce they could execute it all with more flair and imagination.

Service was also lacklustre and in need of polish. There seemed no urgency and classic example of lack of communication between the husband and wife team resulted in us being overcharged for our two small glasses of wine. Quickly rectified when pointed out however the landlord did not seem to posses the social skills to back it all up.  Not a natural front of house so left us feeling it was all a bit amateurish.

It had been many years since I had been in the place and I guess it will now be many more years before I will want to make a return visit… says it all really.

Fancy a dinner on us?…

It has been sometime since we have held a competition so we thought we would have one now.

It is very simple to enter, we want your recipe for your favourite Autumn dish.

What for you epitomises this lovely season? It can be anything you like.

To enter all you need to do is email us your recipe at covert.hari@yahoo.co.uk with the phrase Recipe Competition in the subject line.

We will then look at them and test the best ones and then pick a winner which we will share with you all in our November Newsletter.

All entrants will then go into a free draw to win a free place at our next event in November where they will be invited to attend and have  their dinner on us!

So simple – just send us your recipes as soon as possible

Closing date is Friday 20th October at 5pm

You can also send more than one recipe and increase your chances!

 

October Fe(a)st…

Well, we thought for our October event we would highlight a few of our favourite dishes and try something a bit different as well.

It will take place in our home venue only on Saturday 14th October so spaces are limited.

We will kick the evening off with a welcome drink and some seasonal nibbles… We love the challenges of providing something tasty and topical to our diners and seeing them explore some new flavours or experiences!

Bang Bang Chicken Salad

We will, for our first course,  do a classic Chinese inspired starter… Bang Bang Chicken Salad. This is cold poached shredded chicken that is dressed with a peanut butter and sesame dressing. My friend Chef Kam Po But has taught me well (Please watch this space – for a return visit from him… we are working on it)

Next course is a bit different…instead of our normal cheese course we thought we would serve a fish course so will be serving a pan fried salmon fillet garnished with roasted beetroots and a beurre blanc (butter sauce) flavoured  with horseradish – a simple combination that should provide some great complimentary flavours!

Beef Olives

The main course will then be a dish we have done before – a classic beef olive… a slowly braised, rolled & stuffed top rump steak served in a rich stout sauce. We will serve this with some creamed potatoes and a classic braised red cabbage – a truly comforting flavour combination with the beef olive!

Finally, an Orange Polenta Cake served with Greek Yoghurt and runny local honey will be the way to round off what will be a great autumnal feast.

We do hope you will join us for what we are calling our “Fe(a)st” and we will also have soon our plans for November and December to complete yet another year of “Covert” dining.

We are now taking bookings and request a £5 deposit per person to secure your places with a balance of £30 per person required on the night.

We just ask you to complete the form below and we will call you within a 48 hour period to take your booking deposit over the phone and confirm your places.

Time : 7:30pm Prompt for welcome drink and nibbles

Dinner: 8:00pm

Suggested Donation: £35 per person service not included

Menu

Welcome Drink &  Seasonal Nibbles

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Bang Bang Chicken Salad

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Salmon Fillet with roasted beetroots and a horseradish beurre blanc

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Slow Cooked Beef Olive with Stout Sauce

Creamed Potatoes

Braised Red Cabbage

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Orange & Polenta Cake with Greek Yoghurt & Local Honey

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Coffee or Tea with Petit Fours

Menu Subject to Market Purchases and Ingredient Availability 

Just 99 days left in Twenty Seventeen…

So for our September pop up event we thought we would do just the one night as we have had a mega busy month so far and well we need to recharge our energies a tad.

We will do just the one night on Saturday September 23rd which believe it or not will then be just 99 days away from the end of 2017… where has this year gone we hear you all say.

We will kick the evening off with a welcome drink and some seasonal nibbles and then our first course will be a autumnal favourite of a freshly made risotto with roasted butternut squash, goats cheese and some toasted Kentish cob nuts.

Main Course will be another firm favourite of a pink roasted Barbary Duck Breast served with a plum sauce and served alongside a classic Gratin Dauphinoise and some ubiquitous Haricots Vert…

Cheeses

Next in true Hari tradition a selection of cheeses… our infamous porridge oat biscuits and some chutney (we have been making a few recently and will see which fits the bill best)

Finally to finish another autumn classic an – Apple Tart Tatin served with a generous dollop of creme fraiche and we will also include a snifter of Muscat de Rivesaltes – our stalwart dessert wine from the south of France!

Tea or Coffee will finish it all off with a Petit Four (or five) …

We are taking bookings now and request a £5 deposit per person to secure your places with a balance of £25 per person required on the night.

We ask you to complete the form below and we will call you within a 48 hour period to take your booking deposit over the phone.

Time : 7:30pm Prompt for welcome drink and nibbles

Dinner: 8:00pm

Suggested Donation: £30 per person service not included

Menu

Risotto of Roasted Butternut Squash, Crumbled Goats Cheese & Toasted Cobnuts

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Magret of Barbary Duck with Plum Sauce, Gratin Dauphinoise, Haricots Vert.

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Hari’s Cheese Boards, Porridge Oat Biscuits, Homemade Chutney

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Apple Tart Tatin,  Creme Fraiche & Glass of Muscat de Rivesaltes

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Coffee or Tea, Petit Fours

Menu Subject to Market Purchases and Ingredient Availability 

Chicken vs Pork

Well almost two years ago one of our customers came along to our “Fowl Feast” dinners and kindly bought us some sample packs of chicken crackling to play around with.

It was all the brain child of Robert Jebb an Ad Man who has spent a considerable amount of time and I would think money perfecting the product that was initially called “Fowl Scratchings”

Well it has just had a relaunch and it has already gained some notable  exposure as it is being used by chef Simon Hulstone at his London Pop Up in the John Lewis department store… It is a great little product and highly addictive.

Little “Bobby Jebb” as he is now marketing himself as has also recently posted a clever promotional video that has certainly captured the spirit of this new product. 

Check out the video here and if you fancy purchasing then just head over to their shop on their web site…

http://chickencrackling.com/ Please tell them Hari sent you…

Disgusted of Tunbridge Wells…

I have been highly amused by the rantings of a one Steve Wynne a resident of Tunbridge Wells who is something of a “media mogul”.

Steve along with his wife Hanna and a friend are planning to have a regular rant on a whole series of topics.

The first one is on “Driving” and the second is on “Shopping” and I have to say I do agree with some of Mr Wynne’s rants so think I must have some of his disgusted tendencies.

I look forward to their podcasts now and hope they pick the subject of “Eating Out” as one of their rants as I am sure it will be a rich vein to tap into.

I just hope they do not use their experiences of eating at a “Hari Covert” event – but then again I would be proud to feature as I am sure the publicity would be worth the pain!!!

My old boss Egon Ronay always said even bad publicity if used well and managed effectively could be useful.

Keep on ranting Steve and Hanna…

Check out their Podcast here 

End of the world is nigh…

Well it seems Monday 21st August is a total eclipse of the sun in the USA and a partial one in the UK/Europe so we thought for our August dinner we would host an end of the world dinner!

The plan is to gather together like minded individuals who wish to celebrate what historically was sometimes seen as an omen or good portent for the future.

Wars stopped, some even thought it was the end of the world… well in this case it will just be the end of another Hari Supperclub dining night and we would hate for you to miss out on it…

It will take place on Saturday 19th August in our home venue (all will be revealed to diners once you have booked) Diners will be served some simple seasonal nibbles with a welcome drink on arrival and then as a first course we thought a simple salad of summer leaves along with a garnish of freshly grilled squid and king prawns in a garlic butter dressing.

Next we will serve a Teriyaki marinated and baked fillet of fresh Salmon with a garnish of rice noodles and Chinese Pak Choi. A light summery dish that we hope will match the summer mood.

Finally the dessert this month will be a summer favourite – Jelly & Ice Cream but one with a bit of a twist. It will be made using our local Elderflower Vodka from Anno, local fresh raspberries and some homemade Strawberry Iced Parfait served with a warm homemade shortbread biscuit.

Finally we will serve freshly brewed Coffee or Tea with a homemade Petit Fours

We trust it will not be the end of the world after the upcoming eclipse but why not come along and enjoy a sunny supper with us… booking can be made via our booking site from Monday July 31st 9:00am  so do not forget to set those clocks /alarms to make sure the end is not nigh!

Date: 19th August 2017

Time: 7:30pm Arrival with Welcome Drink Dinner from 8pm

Venue: Hari Covert’s secret home venue  (diners will told a week beforehand where to come to)

Cost: £10 Reservation Deposit via our Ticketing Site Here  £15 Balance payable on the night (service not included) cash preferred.

Drinks: Bring your own drinks to consume with the dinner – water and glasses will be provided on the tables.

Menu

Assorted seasonal nibbles with a welcome drink

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Dressed Summer Salad leaves with Grilled Squid & Prawns in garlic butter

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Teriyaki Marinated Baked Salmon Fillet with Rice Noodles & Pak Choi

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Anno Elderflower Vodka Jelly with Kentish Raspberries with Iced Strawberry Parfait, Butter Shortbread

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Coffee or Tea with Petit Fours

Our next dinner event…

Well with only just less than a week left to book your places for our July Pop Up we thought we ought to explain a little bit more the thinking behind this dining event.

Back in late March just before it finished I joined up with chef Peter Pickering and a few other chefs for a lunch on the roof of Selfridges in London where we were to sample the WastED concept by Dan Barber where the menu highlighted foods that were wasted inspired.

From cod’s heads to kale trees, broccoli stems to reconstituted stale bread or juice bar pulp it was a feast made out of food that would have been wasted and was totally thought provoking.

So fast forward to now and our plans for the upcoming dinner. Hari & Peter are busy sourcing products of waste to put together a menu to delight the diners.  We have just 30 spaces and we need all these spaces sold to proceed as it is a mammoth task that will take a great deal of planning and creativity to excite you all.

We have plans for those cheese scraps in everyone’s fridges, overripe fruit that goes in that compost bin to even the whey from a local cheesemaker that gets fed to their pigs or is just flushed down the drain… If you are intrigued as to what we are going to be serving up just reserve those places as  soon as possible as without those reservations we cannot start making those commitments to the suppliers and put the final touches to the menu. It will be a veritable feast that will we are sure be a real equally thought provoking and hopefully get you all talking about food in a new light…

We might even have the odd bottle of HP Sauce to embellish it all and make it that bit more palatable… #justkidding

More details and Book Here